A little bit of fall in the summer!

So, it’s the middle of the summer, 100 degrees outside, but you are still craving a little comfort food for breakfast. And what is my  go to comfort food? Pumpkin! When its the fall, pumpkin bread, pumpkin oatmeal, pumpkin anything is cooking in my kitchen! I am so obsessed with pumpkin that I always try to keep at least 3-4 cans of pure pumpkin in my cupboard at all times (year round).

I like to keep those cans of pumpkin, just in case, so I can satisfy a pumpkin craving right when it hits! And that’s exactly what happened! Mid-summer, I was missing that yummy pumpkin flavor, all spiced up with cinnamon and nutmeg. So I took matters into my own hands and made some Baked Pumpkin Doughnuts! These doughnuts are so satisfying and made with whole wheat flour, so they sneak in a little added fiber!

I’ll admit, for this recipe you will need a little bit of baking hardware. Specifically, a doughnut pan (I have the Norpro pan and love it)! I had been yearning for a doughnut pan for WEEKS, and then my great boyfriend bought me one and sent it to me! Needless to say, the next day I made these doughnuts. Soft and warm with a hint of spice! They are not overly sweet, so these would be great for breakfast or a snack!

Question of the Day: What are some of your favorite comfort foods during the summer-time?

Baked Pumpkin Doughnuts

Print this recipe!

Ingredients

  • 1/2 cup (75 g) whole wheat pastry flour
  • 1/2 cup (75 g) cake flour
  • 1.5 teaspoon baking powder
  • Dash of nutmeg
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/4 cup cane sugar
  • 1 tablespoon canola oil
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 4 tablespoon pumpkin
For the Glaze
  • 4 T powdered sugar
  • 1 T milk
  • 1 T maple syrup
Directions
Preheat oven to 235 degrees F.

In a small bowl, sift together whole wheat flour, cake flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
In a medium bowl, beat the rest of the ingredients together with a hand mixer. Mix until smooth.
Add the dry ingredients to the wet, and mix with a wooden spoon or spatula until just combined. Be sure not to overmix!
Then divide the batter evenly between the six cavities in the doughnut pan and bake for 8-10 minutes.
While the doughnuts are baking, combine together the powdered sugar, milk, and maple syrup together to make the glaze. Once the doughnuts are cool, dip each one into the glaze.
Serve and enjoy!
One doughnut with glaze = 185 kcal
 One doughnut without glaze = 152 kcal

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